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Macro Friendly Chocolate Chip Raspberry Baked Oatmeal Cups

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Breakfast, Recipes, Snacks

Sweet raspberries collide with rich deep chocolate to give you a baked oatmeal cup that makes the perfect addition to your breakfast spread. These simple oatmeal cups are easy to throw together, nourishing, and will help keep you full and focused.

Macros & Nutrition Information

Serving Size: 2 cups

MacrosNutrition
Calories168
Protein4.9g
Carbs25.9g
Fat5.5g

You may also love our macro-friendly carrot cake oatmeal bake recipe!

Macro Friendly Chocolate Chip Raspberry Baked Oatmeal Cups

Tami Smith
Sweet raspberries, rich dark chocolate, and hearty oats come together in these Macro-Friendly Chocolate Chip Raspberry Baked Oatmeal Cups, making them the perfect grab and go breakfast or sweet afternoon treat.
5 from 1 vote
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Snack
Cuisine American
Servings 12 cups
Calories 168 kcal

Equipment

  • 1 Muffin tin
  • 1 Large bowl
  • 1 Small bowl
  • Measuring spoons/cup
  • 1 Spoon
  • Muffin liners (optional)

Ingredients
  

  • 1 medium banana
  • 2 large eggs
  • 1 tbsp sugar free maple syrup
  • 1 cup unsweetened almond milk
  • 1 tsp vanilla extract
  • 3 cups rolled oats
  • ½ cup oat flour
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • ½ cup raspberries
  • ½ cup mini chocolate chips

Instructions
 

  • Preheat your oven to 350°F and either spray muffin tin or line cups with paper liners.
  • In a large mixing bowl, mash the banana with a fork. Combine the eggs, maple syrup, almond milk, coconut oil, and vanilla until mixed.
  • Add the oats, oat flour, baking powder, cinnamon, and salt until evenly combined. Careful to not overmix.
  • Mash the raspberries, leaving partial chunks. Fold in the raspberries and dark chocolate chips.
  • Divide the mixture evenly among the prepared muffin cups, filling each about 2/3 of the way full.
  • Bake for 20-25 minutes or until the oatmeal cups are set and lightly golden on top.
  • Remove from the oven and allow the oatmeal cups to cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely.
  • Serve warm or store in an airtight container in the fridge for up to a week, or in the freezer for up to 3 months. Enjoy!

Notes

  • To make your own oat flour, simply blend rolled oats in a food processor or blender until they turn into a fine powder.
  • If using frozen raspberries, thaw first and drain any excess liquid before adding them to the oatmeal mixture.
  • Nutrition information may vary depending on the brands and ingredients used.

Nutrition

Serving: 2cupsCalories: 168kcalCarbohydrates: 25.9gProtein: 4.9gFat: 5.5g
Keyword high protein, macro friendly
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